BEVERAGES

I am on quite a strawberry kick lately so this Strawberry Mojito Recipe should come as no surprise.

And when I say I’m quite a kick, just look at a couple of my previous posts: Summer Strawberry + Green Bean Salad or these super pretty Mason Jar Berry Cheesecake Yogurt Parfaits. And that’s just in the past 2 weeks. It’s safe to say we’ve been eating a lot of strawberries around here. If I had been smarter, I would’ve participated in this marathon strawberry festival of recipes during the actual Louisiana strawberry season. Perhaps I’ll be better prepared next year.

I debated calling these sips of beauty my Power Washing Powerade, but knew that a google search would never land anyone looking for a Strawberry Mojito Recipe to my site by calling it what it really is, and without knowing the background story.

Therefore, I’m going to share the story of my addiction to the power washer with you since you’re already here looking at this here cocktail. Did you catch my admission of guilt?

I am addicted to our power washer.

Like, not to the point where I want to break it out and use it every single weekend, but should we break it out? It’s game on and there’s no stopping me until every single surface is glistening clean….or it runs out of gas. In which case, I plead with my husband to fill er’ back up because mama is on a roll.

This is the scene from last weekend.

Mind you, we actually had our house professionally power washed only a few months ago, but because it has been raining so darn much lately, the shaded brick areas off my front porch were starting to cover themselves with green. Do you know what will drive an OCD person absolutely bonkers? Green gunk right off their front porch.

Here’s how the conversation went down with the husband:

Me: Let’s pull out the power washer and blast the green off the edge of the front porch this weekend, ok?

Husband: You know you’re not going to just do that area, right?

Me: You’re right, I’ll do the porch too but that won’t take 30 minutes.

Husband: Uh huh. (rolling his eyes and pulling out the power washer from the garage)

4 hours later, the porch, walkway, driveway, and sidewalk are squeaky clean. I’m exhausted and filthy, and I’m about to die. Had that not been the case, I probably would’ve done the neighbor’s sidewalks because well, now we stand out like a sore thumb with our sparkly clean surfaces.

And I know what you’re thinking. Why didn’t her husband give her a break?

He did. But the thing about people who are super particular, and a main difference between a male and female power washing? Details. I go in one direction, like using paint brush, either up and down, or side to side, but never, ever both. So when I spot him attacking the driveway with no rhyme or reason, I had to take back control.

To make the strawberry syrup, heat the strawberries and sugar in a medium sauce pan. Bring to a boil, and allow to cook for about 15-20 minutes stirring often. The syrup should begin to turn dark red. Remove from heat, allow to cool, then strain. DO NOT press the strawberries- you'll get pulp into your syrup.

Muddle together the strawberries and mint leaves. If you do not have a muddler, add the strawberries and mint leaves to a pitcher and use a wooden spoon to crush the mint and strawberries to release the juice and flavors. If muddling, add the muddled strawberries and mint leaves to a pitcher, along with the strawberry syrup, lime juice and rum; mix well. Top with the club soda and stir until combined. Pour over ice and garnish with more mint.

#version#

Naturally, once showered, I needed something refreshing. Something fizzy. Something flavorful. Something with a little more oomph than a Gatorade would provide.

And hence, the Strawberry Mojitos were whipped up.

And y’all, I perked right up and nearly went back out there and handled up on anything else that would sit still and allow me to blast it with some pressure.

Oh boy, do I have something glorious to share with you today. This Satsuma Mojito Recipe is one you need to just jot on down and file away for your remedy to beat the summertime blues.

Made with Louisiana’s own Bayou Satsuma Rum, it’s a citrus take on a traditional mojito.

And speaking of Satsumas, you’ll want to pop on over for this special story about our state’s beloved citrus fruit. If you know anything about me, it’s that I love a story. I love telling them. I love hearing them. I even love a fruit with its own story! And if you never thought a Satsuma could have such a profound story, you’re in for a real treat.

Place the rum, 3 mint sprigs, satsumas, lime, and simple syrup in a shaker and fill halfway with crushed ice. Shake and muddle until the mint and fruit are broken up. Strain into 2 small glass filled with crushed ice, and top with club soda. Garnish with a sprig of mint.

3.4.3177

Now, you’ll notice that I used the same amount of rum for 2 cocktails as some would use for one. I like my cocktails a bit more sweet than alcohol tasting, so if you prefer a stronger cocktail, just increase the amount of rum for your taste.

I decrease the rum and increase the satsuma! Means I can sip on more than one and not….well, you know, embarrass myself.

Because of my affinity for a story, I used my great-grandmother’s glasses because not only are they a zillion years old but they look pretty enough for a porch party. You can use a collins sized glass or another small type cocktail glass. Or, you can do as I’ve done, and put your Satsuma Mojitos in a wine glass. No one is judging over here.

Even though we are barely into March, our temperatures here are beginning to approach the 80’s. I’m rounding up all my favorite porch sips and getting them ready for a HOT season ahead.

Be sure to pop over tomorrow, and if you haven’t signed up for the newsletter, do so! There’s a surprise going in there tomorrow as well.

Last week my focus was on margaritas and all things Cinco de Mayo. This week, my focus shifts a bit to start thinking about some summer sips….with a bit of a kick that are perfect for pulling out when you have company. After all, our weekend weather is perfect for porch sipping lately! This Summertime Spiked Peach Tea is a slight variation from the Tipsy Peach Tea in my new cookbook.

In the cookbook, I used vodka hence the word “tipsy” in the title. It’s not your average sweet tea and if you don’t watch it, you’ll be tipsy trying to walk home. Had I KNOWN about this Alize Peach vodka and how delicious it is, I would’ve used it instead. It’s the same amount of alcohol, just more added peach flavor. So incredibly good and it adds just enough of a kick to your sweet tea.

The Alizé Peach is a succulent infusion of ripe, luscious peaches delicately blended with premium French vodka. It can be savored on the rocks, in a stylish, colorful cocktail or added to your sweet tea + lemonade for a fruit flavored punch.

It’s not quite peach season down here so I had to make 3 different trips to locate some peaches, therefore, they’re not the prettiest. A quick google search proved to me that it’s the beginning of their season and I should wait just a bit longer for my garnishes.

Luckily, this cocktail recipe is good to go when the peaches are more abundant and I can give them some time to ripen.

And can we talk for a moment about the mint? I’m adding it to EVERYTHING lately because of all the plants that I can’t nurture and keep alive, mint is not one of them. I received a raised herb garden for my birthday (in February) and let me tell you, the mint and basil is going CRAZY. If you’ve read the book The Life Changing Magic of Tidying Up by Marie Kondo you know that she instructs you to speak lovingly to your possessions that bring you joy. For example, as you put away your shoes for the day you should thank them for their service, for getting you where you needed to go and keeping your feet protected. If your jacket kept you warm, thank it for doing so and keeping you cozy. Anyway, I’ve been thanking my mint as I cut off the amount that I need for recipes. True story.

“Thank you mint for courageously growing in your garden home. You are saving me a fortune and make my recipes delicious and my cocktails gorgeous. You make me feel like I can grow anything.”

I’ve said it before, but the month of February is my absolute favorite! There’s Valentine’s Day when the entire world attempts coming together to spread the love, quickly followed my birthday which means….cake!, then wrapped up nicely in a purple, yellow and green Mardi Gras bow to conclude the month. I mean, it’s the party month that just won’t stop! And speaking of party….how about a Mardi Gras King Cake Cocktail party in your glass?

These King Cake Cocktails are a spin on Food Network’s King Cake Cocktail so they are hardly original, but I did balance out the alcohol by adding some half-n-half and dousing it in cinnamon to make it a milky, cinnamon’y, vanilla’y sip of goodness!

It’s perfect for a virtual celebration of Mardi Gras, or for a combination Mardi Gras inspired birthday soiree- can I tell you how many times my birthday gets combined with king cake?

Add a small amount each of green, purple and gold sanding sugar on a plate, keeping them separate.

Moisten the rim of a martini glass, then press part of the rim into each colored sugar, being careful not to mix the colors.

Combine the vodka, Grand Marnier and Baileys in a cocktail shaker with ice (and half and half if desired). Shake well, then strain into the prepared glass. Dust with cinnamon.

3.4.3177

Now let’s talk about illusions for a minute. You’re not going to want to use a glass as large as I have. To get these glasses as full as they are for photographic purposes, you’re looking at about 2 1/2 servings. I wanted to use these particular glasses (vintage from great-grandmother) but quickly realized that they might as well be called the Kick Your Hiney, King Cake Cocktails! So, consume responsibly my friends.

And if alcohol is not your thing, take these Pecan Praline King Cake Cookies for a whirl.

They’re bite sized balls of New Orleans style fun and festive for just about anyone you know!

Working on a King Cake Bread Pudding that will be coming your way next week. Perfect for serving your fellow February birthday loves some morning magic!

This past weekend, the ladies of our church welcomed our new senior pastor’s wife with a fun and festive “Flamingle” party. Flamingos flocked the room and centerpieces with the simple mission of “mingling” and getting to know one another. Mrs. Beverly Hammond made the most delicious Cranberry Limeade Fizzy Punch and it’s only fair that I share it with you guys.

What’s different about this Cranberry Limeade Fizzy Punch is that there isn’t any Sprite or 7-Up involved. I’d had Cranberry Limeade in the past and the fizz came from the carbonated soda. This recipe however, uses sparkling water rather than the Sprite.

I had my reservations that the taste would compare.

It is really, really delicious and incredibly easy to make. And when I say “incredibly” easy, I mean, it’s 3 ingredients dumped into a pitcher, 5 ingredients if you garnish with limes and cranberries. Folks, it doesn’t get any easier than that.

Mix cranberry juice cocktail and limeade concentrate. Refrigerate about 1 hour or until chilled. Just before serving, stir in sparkling water. Serve over ice. Garnish with lime wedges and cranberries. Makes 6 to 8 servings.

3.4.3177

And talk about good. Have I already said that? I think I have.

Maybe I was super thirsty, or perhaps it was just that delicious….but I went back for seconds. When no one was looking, I refilled my punch and grabbed a second cake ball while I was at it.

Shameless, I tell ya.

Do you know how fun this recipe would be for a Flamingo inspired girl’s night? Simply replace the sparkling water with a bottle of Prosecco. Wanna get really fancy? Top that Cranberry Fizz with a dollop of lime sherbert!

Here in Baton Rouge it has been brutal. You’ve likely seen the news, and I am imagining that it’s downright impossible to not know what’s going on here. The emotional struggle that consumes our days has been exhausting; sadness, tension, anger, anxiety, uncertainty. And just as we thought things were potentially calming down, this past Sunday the bottom seems to have fallen out of the sky.

As we were dressing for church this past Sunday, the reports began coming in that multiple police officers had been shot in the general vicinity of where we attend church with barricades and our normal route being shut down. We re-routed and momentarily debated going at all, but I knew if we stayed home, we would just glue ourselves to the television feeling helpless.

However, because of the close proximity and the relatively close timing following the shootings, once safely inside the sanctuary, we were then asked to remain inside the building until further notice from law enforcement…..as the situation was not yet under control. For hours. I’d be fibbing if I said I wasn’t scared at that moment. It’s one thing to hear reports on the news of what’s happening, but until you are personally advised to remain on lock down, I don’t think you truly realize the magnitude that you are THAT close to the unthinkable and that this is real life. Can we all agree that we are saddened that this is real life? Our regularly scheduled sermon was modified to one of a community prayer as we all held hands and mourned for our beloved Baton Rouge.

It’s been really, really hard finding the motivation to post a recipe, or a fun DIY when my community is hurting so badly. Everything seems so trivial or insensitive. But, if there’s anything I’ve learned over the past couple of weeks it’s that the sun continues to rise and we are forced to continue moving forward. Continue praying, continue loving, and continuing to believe that goodness will prevail.

During times of sadness I find that I cling to the recipes that represent much happier times. I’ve often talked about my favorite lunch spot to eat (The Cottage) in Alexandria, Louisiana and their ah-mazing Shrimp & Corn Soup. My routine order is a Hot Chicken Sandwich on a croissant bun (you have to ask for the croissant specifically as its not on the menu), a demi cup of Shrimp & Corn Soup and Almond Tea.

I crave that Almond Tea like no one’s business.

So much so that I twiddled and fiddled with the recipe until I got it pretty darn close to the way I remember it tasting.

Similar to an Arnold Palmer you’ll be combining sweet tea with lemonade. Unlike an Arnold Palmer, however, you don’t combine equal amounts of sweet tea and lemonade and instead add a bit of almond extract.

If there were ever three things to get you excited for the weekend, it’s bubble gum + cotton candy meeting the martini. These Bubble Gum Cotton Candy Martinis feature homemade bubble gum cotton candy and DIY bubble gum flavored vodka. They should come with a warning, however. They are highly addictive!!

Brace yourselves.

As I mentioned, my cotton candy is bubble gum flavored so the idea to make a bubble gum flavored cocktail began nearly instantly. I didn’t, however, have any bubble gum vodka (do they make that??) so I needed to make some.

You can find just about anything on the internet and the same is true for googling bubblegum vodka. Sadly, you’re going to need to get this going several days prior to indulging in your cocktail. I’m sorry. Don’t throw things.

The silver lining is that it’s incredibly easy to make.

You’ll need about 15-20 pieces of Hubba Bubba or Double Bubble chewing gum. You’ll unwrap and cut each piece in half, put them into an 8 ounce mason jar, and fill the jar with vodka. Put it in a dark corner, shake every couple of days, and watch the science fair type experiment happen before your very eyes. Ok, ok- nothing really happens but your vodka will start to turn dark pink and that’s sort of fun!

While you’re waiting for your vodka to do its thing, get yourself some cotton candy. This is when you’ll need to make the big decision of store bought cotton candy, or purchasing yourself a cotton candy maker. Before you even think about saying an at home cotton maker of your very own is impractical, let me propose the following:

A carnival themed birthday party….with homemade cotton candy.

Flavored cotton candy at your disposal not to be limited by store inventory….at home.

I just convinced myself that I need a cotton candy maker and I’ve already gotten one. Gracious. You can find a cotton candy maker of your own on the Wayfair website. From inexpensive and practical, to full on get- ready- to- start- your- own- cotton- candy making business, there’s a little something for everyone there!

Even the flavor selections is enough to get your engines revving, in my opinion. I’ve got pina colada in my shopping cart as we speak.

Add ingredients (minus garnishes) to a cocktail shaker. Shake vigorously and strain into a martini glass. Garnish by dipping rim of glass into water, and then into plate of sprinkles. Add gumballs to a skewer and place into martini glass. Helpful Tip: Heat the gumballs for a few seconds in the microwave and they will slide onto your skewers easier- no more than 10 seconds.

3.4.3177

They are so incredibly delicious. You know how when you first start chewing your bubble gum, it’s the best….and then it just goes tasteless? That’s not going to happen when you drink your bubble gum!

In 2012, I posted this cell phone photo on Facebook of a plastic grocery bag full of satsumas left on my front porch.

If we’re being honest, they were left on my front stoop patio thing, since our previous home didn’t really have a porch. Nevertheless, our neighbor from across the street and over a few houses to the right, had left us a gift of fruit fresh from her satsuma tree, as she had done many times before.

The “satsuma” is a traditional citrus fruit grown by Louisiana homeowners. Similar to an orange, they are a sweet fruit, easy to peel and bear little to no seeds.

Despite her leaving us satsumas, we really didn’t know “Miss Mohamed”, the elderly lady who would attach the satsumas to her walker and deliver to all of our neighbors. When the giant moving truck was parked outside of our home and as we were packing it full with all of our belongings for the trek across town, Miss Mohamed once again rolled her tennis ball adorned walker over to our home.

This time, however, it was not to deliver satsumas. It was to inquire why we had a moving truck parked in front of our house. I excitedly exclaimed, “our new house is complete and its move in weekend!”. Miss Mohamed was unimpressed. She proceeded to fuss at me for not having mentioned we were building a house… and for not having told her we would be moving. She said something to me that has, and will likely forever remain stained in my memory. She said “people don’t get to know their neighbors anymore. They come in and out of their homes and you never even see them. In my country, your neighbors were like your family”.

You guys know where this story picks up. We moved into our neighborhood in May of 2014, one in which we specifically chose because of its small size, its all but mandatory front porch requirement and the sentence on the builder’s website that read “we give the sidewalks back to the community” by eliminating front loading driveways from the houses on the boulevard. In July of that same year, I hosted a Patriotic Porch Party as an attempt to get to know my new neighbors. That porch party blog post has been one of the more popular posts on this website and I think its popularity goes beyond being a festive way to decorate your porch. I think it speaks to what we all know in our hearts is missing from today’s society: true community. It also inspired my newest cookbook!

As I have worked on the completion of Picnics, Potlucks & Porch Parties I have been so very passionate about its focus revolving around the inspiration and encouragement to get out from the comfort of our homes, into our communities, and really and truly get to know our neighbors.

I adore my neighbors. They have tested recipes, coordinated porches for me to photograph, and tagged along as I stood on chairs to snap five zillion photos of cafe au lait punch. More than being great cookbook helpers, they have been some of the greatest cheerleaders for my endeavors. Brian and I cannot walk our dogs without someone asking when the books will be available or demanding that their copy be signed.

It extends beyond just your neighbors, though. It encourages picnics with your significant other, tailgates with your friends, extraordinary holiday potlucks with your family; all under the simple encouragement…..get outside and get to know your “people”.

In blog land, almost each and every day someone announces their new cookbook. I didn’t want to introduce mine without first sharing the story of how it came to be. It’s a story that is so very special to me. I’m working with a videographer to bring this story to life and y’all, I’m so excited about it. I want to share and preserve Miss Mohamed’s “get to your know your neighbors” mission.

And with that, I proudly announce that I’ll be going on QVC this May with Picnics, Potlucks & Porch Parties!!!

I don’t know that there are words to adequately express my excitement. I realize more than anyone that I am being handed a gift from above and one in which I’m not sure I deserve.

Be sure to sign up for my newsletter for some special promotions associated with ordering those first copies from QVC. Things are about to get really, really exciting around these parts!

Thank you for reading. Thank you for inspiring me. Thank you for being along on this journey that began nearly 4 years ago and just keeps getting better and better….and sweeter with every turn.

This book is specifically for YOU and I hope you love it as much as I have loved creating it.

Are your plans for Thanksgiving all buttoned up? Got the turkey all delegated so you can focus on your prized sides? I love, love, love Thanksgiving food. Sweet potatoes, green bean casseroles, pumpkin pie oh my- I love it all. I love gathering around the table to reflect on all the things we are most thankful for, and those special things that have occurred that particular year. I also love that Thanksgiving sort of signals us into the holidays. And man, do I love the holidays!

I spotted the new International Delight Hot Chocolate the other day and immediately my brain began to ponder yummy hot chocolate concoctions to bring along while looking at Christmas lights. One of the traditions my husband and I have adopted is hopping in the car after the dogs have been fed and walked for rides to look at the lights. We map out all the fun neighborhoods around town and make it a point to hit them all.

This year, we’ll be heading to the bonfires at Nottoway Plantation and since Nottoway is a bit of a drive, I’ll be filling up the thermos with something warm to sip for our travels there. That idea will have to wait until next month, however! Today, I’m sharing this quick, easy, and ridiculously delicious Egg Nog Topped Hot Chocolate. It combines an homemade egg nog whipped topping with the ready made hot chocolate…pretty much making it the best holiday drink on the planet! It screams Happy Holidays!

Tip: Make sure the heavy cream, eggnog, and even the bowl of your stand mixer are well chilled before whipping. Beat the whipping cream on high until peaks begin to form, slowly add in the egg nog and powdered sugar, beating until well combined and desired whipped cream consistency is reached.

3.3.3077

Once your topping is all prepared, you’ll simply heat your International Delight Hot Chocolate in the microwave for about 45 seconds.

Swirl a bit of the egg nog whipped cream on top. Lightly dust with a bit of cocoa (if desired) and add a couple of mini chocolate chips.

Y’all.

I feel like I need to remind you that we are talking about EGG NOG ON TOP OF HOT CHOCOLATE!!!

I die.

It’s so good I might be adding it to the Thanksgiving dinner after party instead of coffee because, it is EGG NOG ON TOP OF HOT CHOCOLATE.

Just wanted to make sure we were on the same page!

Go, go now and get yourself some hot chocolate!

And since we are talking about my love affair with International Delight (have I mentioned they just aren’t about coffee creamers?), you might want to head over to their website and share your own memory of how YOU capture the spirit of the holidays. YOU can win $5,000 and a holiday brunch of a lifetime!

This conversation is sponsored by International Delight. The opinions and text are all mine.

Today’s Apple Pie a la Mode Cocktail is brought to you on behalf of Socialstars and Sweet’N Low brand. All opinions are entirely my own. #donthesitaste

Here’s the thing about Fall in the South….it’s still stinkin’ hot. So while everyone is instagramming, facebooking, tweeting, hooting and a hollering that Fall has finally arrived we’re over here trying to balance pumpkin and apple everything with temperatures still soaring into the 90’s. The balance solution? An Apple Pie a la Mode Cocktail! You could also call them Apple Pie Milkshakes, but a cocktail sounds more enticing after a hard week, right?

Served in small juice glasses, it’s just the right size, too. No need to overdo it with the alcohol. Because speaking of alcohol, here’s what you need to put this little lovely together.

Rimmed with additional cinnamon sugar (I used 2 packets of Sweet’N Low zero calorie sweetener and 1 tablespoon of cinnamon), garnished with a cinnamon stick, this Apple Pie a la mode Cocktail screams Fall….but it’s cool and creamy for those of us still waiting….and waiting for the cooler temperatures to arrive.

I know making a drink with 3 cups of ice cream (even if it is low calorie) sort of defeats the purpose of modifying the cinnamon sugar combination but why add unnecessary calories if you don’t have to? And the texture of the Sweet’N Low combined with so much cinnamon make a deeper hue for your glass decor than traditional granulated sugar.

There’s a ton of flavors going on in this thing. When the apple cider gets together with fiery cinnamon whiskey, you have sort of a sassy apple pie duo going on. The ice cream calms the situation down cool and refreshing, but you get the warm cozy in your belly later. <<— does that make any sense?

It makes sense in my brain so hopefully what I’m saying is coming across.

Add ingredients to blender and mix until well combined. Lightly wet the rim of the glass and place into a shallow bowl of the cinnamon sugar mixture. Pour cocktail into small juice glasses, top with whipped cream and add a cinnamon stick.

3.3.3077

I was going to garnish with an apple slice but I just couldn’t get the slices not to look awkward and bulky on such small glasses. In the future, though, I think the slices might be nice because it would predict the drink and scream out loud- drink me, I taste like apple pie!

Is it already cool where you are or are you having my same dilemma of having down the pumpkins while you sip ice cold beverages?

Did you know Sweet’N Low partnered with Big Brothers Big Sisters this summer? For every cup sampled on their #donthesitaste tour, Sweet’N Low will be making a donation* to Big Brothers Big Sisters to help support their vision to help all children achieve success in life. (*Maximun donation of $49,000.)

Although the tour is coming to a close, you can still enter their #donthesitaste photo sweepstakes! The grand prize is valued over $1,300! Check out the gallery and official rules here.

Today’s Strawberry Basil Lemonade Cocktail is in partnership with Socialstars sponsored by Sweet’N Low® to share a cocktail perfect for those summer evening gatherings. All opinions are entirely my own. #DontHesitaste

Have you noticed that once the kids head back to school, everyone’s attention turns to Fall? I was in Hobby Lobby the other day and y’all, Christmas is already consuming the aisles. Christmas!

While I’m just as anxious as the next person to welcome the cooler temperatures, it’s still hovering in the 90’s here and rather than looking ahead to Fall, I’m still soaking up the backyard BBQs and summer evenings on the porch with cocktail in hand….like this Strawberry Basil Lemonade Cocktail!

Spiked with a little bit of gin and berry flavored vodka, it’s the perfect way to cool down on these unbearably hot summer nights. In fact, I won’t even venture outside prior to 7pm and unless there’s something cold to sip on waiting for me. If you do so, you’ll melt. I’m not even kidding.

I know what you’re thinking…using the zero calorie Sweet’N Low sweetener for the lemonade defeats the purpose of saving calories when you’re adding alcohol, but hear me out on this one. You’re adding muddled strawberries so you’re getting some fruit and you’re skipping the calories in traditional lemonade by using the Sweet’N Low so while it’s not completely calorie free, it IS fewer calories than a traditional cocktail. In fact, it’s less than 100 calories when using the alternate lemonade.

Speaking of lemonade, to get started, you’re going to want to decide on your homemade lemonade. To balance out the calories from the gin, I recommend using the lemonade recipe found on the Sweet’N Low website. Just skip the mint since we’ll be adding basil to our cocktail instead. If you’re unconcerned with calories (lucky you!), use your own lemonade and proceed to the next step.

With your lemonade set aside, slice up your strawberries and divide them into 4 mason jars. Add in the basil leaves and muddle, muddle, muddle.

Toss in the gin, splash of vodka to each, lemonade and stir, stir, stir until well combined.

Muddle 1 strawberry and 2 basil leaves in the bottom of your glass (I used mason jars), then add ice.

Pour in 1 ounce of gin, a splash of vodka, and 3 ounces of lemonade to each glass, then stir until combined. Garnish each with a strawberry and lemon slice.

3.3.3077

Invite over a neighbor and drink up, cool down, and swap ideas over how you’ll be decorating for Fall ONCE it starts feeling like Fall.

PS: It’s the last month of the summer tour and your chance to hangout with Sweet’N Low® on their summer sampling tour to try some Sweet’N Low® sweetened iced tea, play fun games and snap hilarious pictures of all the fun. Be sure to mention my name at the event for a special gift! See where you can meet up with Sweet’N Low® this summer at: sweetnlow.com/tour.

Today we’re deviating away from the recipes (thank goodness, because girlfriend just started a diet and can’t have the pie she’s making for a birthday this weekend) for a bit and chatting about condensation. But more importantly, how to combat condensation aka drink sweating by showing you how to make a coffee mug rug.

I’ve mentioned it a time or two, but in the summer when it’s a zillion degrees outside I have found myself enjoying iced coffee, particularly the International Delight flavored coffees, in the afternoons when I’m dragging and need a little pep in my step. The problem however, is that anytime I’m not using an insulated container the beverage glass sweats leaving behind condensation puddles.

If you know me, you know I’m crazy OCD about rings left behind from beverages and almost always insist on guests using coasters. My husband has yet to get this memo and is notorious for leaving behind “evidence” as I like to call it that he has in fact, failed to use a coaster.

I also love using glasses when offering company an iced coffee and mason jars are usually my go to container of choice, however, I know without a doubt that in our Louisiana summer heat and humidity…..that they’re going to condensate. So, I put my thinking hat on and created these insulated mug rugs!

Padded with the same material that is used in insulated carrying cases that are typically used for transporting casseroles (find it at your local craft store in the material area), adorned with some heat transfer, these babies are the solution to my condensation dilemma. And the ticking fabric helps, too. Stylish and functional!

To make some mug rugs of your own, here’s a handy little tutorial collage:

Simply cut your fabric into a square. My rug coasters are 5.5 inches x 5.5 inches. Outer side to outer side down, with the insulated material exposed, sew around each corner leaving a tiny area open in which to turn the rug right side out. Once the pretty sides are exposed, use your scissors to poke the corners from the inside making sure they’re nice and square. Iron. Tuck the small area you used to turn your rug right side out in, and then sew a seam across the entire bottom.

Voila.

Mug rug complete. Unless you want to be really fancy and iron on some heat transfer.

I did because I was creating a set of mug rugs to go along with some coffee as a gift. And because, duh, mug rugs with hand lettering could totally be the next best thing.

Do you have a favorite iced coffee that’s getting you through the summer months?

Be sure to check out the International Delight website for ideas, coupons and inspiration to on how to delight in a 10 minute break!

This conversation is sponsored by International Delight. The opinions and text are all mine.

Today I’ve partnered with Sweet’N Low® Zero Calorie Sweetener on behalf of Socialstars to bring you these ridiculously delicious and easy to make Strawberry Prosecco Fizz Slushies. #donthesitaste

I’ve been giving my blender quite the work out lately and these Strawberry Prosecco Fizz Slushies is no exception. This is THE perfect summertime cocktail for your next ladies night or holiday celebration (July 4th is right around the corner, guys) when the temps are soaring and you don’t want to serve wine that’s boring. Hey! That’s a fun little rhyme.

Fresh from the farm strawberries combined with your favorite bubbly Prosecco, the drink is both light and fruity….and oh so yummy.

Not only does it taste great, but it’s also the perfect “girlie” cocktail to serve when the gang’s all coming over to your place. It’s bubbly. It’s fizzy (is that the same as bubbly?). It’s slushie. It’s pretty. And, it’s made with a simple sugar substitution….so it’s saving your girlfriends a few calories, too. I swapped the recommended 2 tablespoons of granulated sugar for 1 tablespoon of Sweet’N Low® Zero Calorie Sweetener and I’m quite certain that no one noticed.

The added sweetness brings out the flavor of the strawberries while giving the Prosecco a sweet little kick.

In the container of a blender, combine strawberries, mint, sweetener, and lemon juice. Blend until smooth. Remove from blender and while using a spatula press strawberry mixture through a fine-mesh sieve into a mason jar/bowl. Once strained, rinse out the blender. Add the Prosecco to the blender, 8-10 tbsp of the strawberry mixture (more if you want it more berry flavored), and 3 cups of ice. Blend until ice is smooth and there are no remaining large chunks. Garnish with a strawberry and sprig of mint. Serve immediately or place in freezer until ready to serve.

3.3.3077

Don’t forget to label your concoction so people know what they’re grabbing.

Set out a tray of the Strawberry Prosecco Fizz Slushies garnished with mint and an extra strawberry and watch them disappear in moments!

And since we’re talking about simple substitutions, have you mastered substituting the sugar in your coffee with sweeteners? To be honest, I have not. For whatever reason, I can taste the difference in my coffee so I’m trying to cut corners in other ways (baking, cocktails, etc) so I can still splurge in the mornings. I did, however, try these cookies and was pleasantly surprised!

Are you ready to make YOUR summer even sweeter? Come hangout with Sweet’N Low® on their summer sampling tour to try some Sweet’N Low® sweetened iced tea, play fun games and snap hilarious pictures of all the fun. Be sure to mention the Aimee Broussard Blog at the event for a special gift!

See if your area is located on the tour and how you can meet up with Sweet’N Low® this summer at: sweetnlow.com/tour. Also be sure to check out their website for more delicious recipes using the Sweet’N Low® sweetener!

It is so gosh darn hot already, y’all. Here in Louisiana we are already reaching temperatures in the 90’s. In June. I can only imagine what August will be like and am wondering if we have time to put in a pool before the scorcher of a summer truly hits. A girl can dream, right? Since adding a pool probably isn’t realistic this year, I am going to use these Mocha Dream Coffee Milkshakes as my cool treat to beat the heat instead. It’s not quite the same, but it’ll cool me down in a pinch.

Made with International Delight’s Mocha Iced Coffee the Mocha Dream Coffee Milkshakes couldn’t be easier to make. Mocha coffee mixed with creamy ice cream pulsed with mocha ice cubes…..oooh la la. Perfect for when a friend is stopping by and you both need an afternoon pick me up but can’t possibly fathom sitting outside sipping hot coffee.

It’s going to blow your mind, y’all.

Nestled in the center of the milkshake is where the real magic happens. A combination of ice cream, condensed milk and cinnamon it’s like sipping a New Orleans style Creamy Praline sno ball! It’s dreamy and why I’m calling these things a Mocha Dream with emphasis on dream.

And you might be thinking why the heck does the ice cream need condensed milk? And to be honest, it does not, however, haven’t you ever gotten a sno ball and had them top it with condensed milk? If you answered yes, then you’re probably not asking me why I put the condensed milk into the ice cream. If you answered no, then you need to get yourself to the sno ball stand and order one ASAP. I’ll bet you $10 that you’ll now understand why my milkshakes include condensed milk!

The mocha part of these Mocha Dream Coffee Milkshakes requires zero effort. Simply purchase the rich and creamy International Delight Iced Coffee in Mocha flavor and freeze half of the contents into ice trays. Now, take a 1.5 quart of vanilla ice cream and let it soften just a bit. In your blender, add the softened ice cream, 6 tablespoons of condensed milk and 1 tablespoon of cinnamon. Mix well. Put the ice cream back into the freezer until your mocha ice cubes are completely frozen.

When you’re ready to milkshake, you will add equal parts International Delight Mocha flavored coffee, ice cream, and mocha ice cubes. To make the milkshakes for you and a friend, it’s approximately 2 cups of each. I like my milkshakes really thick and my ice cubes were the small ones you see in the photos. Larger ice cubes will warrant less use but just wing it until you get the icy consistency you like!

Top with 2 mocha ice cubes to keep everything ice cold and pop in a striped straw and voila, you have the most deliciously sweet, icy treat to cool yourself down. And get a little afternoon coffee kick without the heat!

How are you beating the heat this summer?

Be sure to check out International Delight on social media for more recipes and tips to stay cool while still enjoying your much needed coffee!

With Memorial Day and the 4th of July right around the corner, this Red, White & Blue Sangria couldn’t be easier to make AND it looks impressive enough that no one will even know you whipped it up as fast as you did.

I prefer drinks that get their color from natural ingredients rather than food coloring, and the fruit juice in this sangria does the trick for me. Leave out the wine for the kids or those friends who are on alcohol restriction and you still have a festive drink with the addition of the strawberries and blueberries.

Pour the wine into a large pitcher, add the fruit juice and stir. In a separate bowl, lightly muddle the berries with 1 tbsp of sugar until a small amount of juice forms. Add the fruit to the wine mixture and stir. Served chilled. Garnish with leftover strawberries and blueberry skewers.

I have the worst relationship with coffee. And by “worst”, I mean, it’s the best worst kind of relationship. It’s the worst because I like my coffee sweet, sweet like candy. Which is fine if you’re not watching your calories, not so fine otherwise. It’s the best, because, well, you get it- it satisfies my sweet tooth!

I’ve talked about my love affair with coffee before, namely the way I like it cafe au lait style; lots of milk (or creamer) and sugar. I’m not sure if I’m a weirdo, or if other people only drink hot coffee in the cooler months and iced coffee in the warmer months, but I do exactly that.

When the temperatures are chilly, I MUST have a hot cup of coffee first thing in the morning. As it heats up, though? I can do without it in the morning but will crave it for the pick me up later in the day. It’s the strangest thing.

My go to drink when whipping through the drive-through is a 4 pump grande Caramel Macchiato with extra whip. Yes, 4 pumps rather than the 3 it comes with and yes I like extra whipped cream on it, too. I don’t even want to know how many calories are in that thing, so if you know, don’t you dare tell me.

I was cruising the coffee creamer/iced coffee area the other day while grocery shopping and I spotted the International Delight Caramel Macchiato Iced Coffee. Coming in at only 150 calories per cup, I thought surely it would disappoint.

I ran home and poured myself a sip.

Nice on its own, but I thought “if you’re going to do it, you might as well DO IT. Why not turn it into an Iced Salted Caramel Macchiato”?

So I whipped up some homemade whipped cream, drizzled on a little caramel sauce, and added a few sprinkles of sea salt.

Oh. My. Word.

It’s like my favorite Fall drink reincarnated and it took literally less than 10 minutes AND it eliminated waiting in a long car line of honking soccer moms and all those angry folks who are likely late to business meetings.

I dare say it’s a bit of sweet summer treat heaven.

I propped up my feet, sipped slowly, and perused every single page of the new issue of Better Homes & Gardens magazine. Sometimes you just need a little “me” time, you know?

And while we’re talking about International Delight, have you SEEN all the new flavors they have lately? They make my flavored coffee heart very happy!

For more tasty recipes using International Delight, be sure tosign up for their newsletter and connect with them on social media.

Our Back Porch Lemonade Soiree has been brought to you by Kraft Country Time Lemonade. While compensated by Collective Bias, Inc. and its advertiser however, all opinions remain my own. #PourMoreFun #CollectiveBias

With the Spring temperatures warming and the sun just a shining, the back porch is the perfect setting for a little lemonade treat. Add in a girlfriend’s birthday and you have the perfect excuse to host a quick and easy Back Porch Lemonade Soiree.

I’m always on the lookout for shortcuts when hosting a gathering and the new Kraft Country Time Lemonade Starters caught my attention because it’s literally ready for ice. No powder. No sugar. No mess. The hardest decision is whether you want a glass or a pitcher! You literally just pour it into your glass, add water and enjoy. One container of the lemonade will make 6 quarts or 3 pitchers.

Of course, I can’t ever stop there. So I dressed up my glasses a bit with some sanding sugar around the rim, adding some lemon slices (so no one will know it’s not homemade) and popped in a festive straw.

I also converted a simple vanilla cake mix into both some Very Berry Lemonade Cupcakes & Whoopee Pies with the same batter.

For the cupcakes, simply combine a vanilla cake mix (had I thought about it harder, I probably would’ve used white), the eggs, and oil and substitute half of the required water with the Classic Lemonade. Line a cupcake pan with 6 cupcake liners and bake the cupcakes for about 14 mins or until the tops are domed and slightly browned.

While they are baking, get started on your Whoopee Pies.

And if you’re wondering why they look scalloped and not perfectly round it’s because I cut them with a biscuit cutter! I thought they needed a little more daintiness.

To your remaining cupcake batter, add 3 tbsp of the Very Berry Lemonade. The batter will be a pale pink so if you’d like a bit more color, add a drop of pink food coloring. Fill your whoopee pie pan.

Bake for about 10-12 minutes and allow to cool. Once cooled, break out the biscuit cutter and cut off the edges.

I used my basic buttercream recipe and made it Very Berry Lemonade-ish too by combining 1/2 stick a butter, 4 1/2 cups confectioners sugar and 3 tbsp of the Very Berry Lemonade concentrate to a stand mixer.

Put it in a pipping bag and went to work.

Use this buttercream to top your cupcakes, too.

Garnish however you’d please- I made mine look like little cocktails by adding some mint, a straw cut in half and a lemon wedge. I also sprinkled on some sanding sugar since I had it out from rimming the glasses.

Add your oh so cute cupcakes and you’re all set to invite over the girls.

Happy Birthday Michelle!

I found the Country Time Lemonade Starters at Walmart. They were located right in the center of the aisle with the other flavored add ins.

They come in 3 flavors: The Classic Lemonade, the Very Berry Lemonade as well as Half Lemonade & Half Iced Tea. Unfortunately, my store didn’t have the Half & Half so I’m going to continue to stalk it until it arrives.

Have you ever tried the Lemonade mixes or do you prefer making your own?

There’s nothing quite like waking up on a special day and realizing that you are totally unprepared.

Let me be more specific.

This morning, St. Patrick’s Day, I woke up and had not one thing green I could share with the world of social media.

No recipes.

No green nail polish.

No green pajama pants.

Nothing.

I’ve already shared this tote bag and while it’s super cute….it’s not green.

And I already pulled this Fizzy Lemonade from the archives so I couldn’t post it again.

So, while I was preparing my coffee drowning in my sorrows that I had nothing green, I had the bright idea to spike my coffee with a little creme de menthe.

Because I’m lazy, or perhaps because the creme de menthe leftover from this pie has looked lovely and festive sitting on my counter all this time- there it was, looking at me saying “go ahead, put me in your coffee”.

So I thought, well why the heck not?

Now, I don’t know that you can really call this a recipe so I’ll skip the task of putting it into a nice little recipe card for you but you’ll just brew your coffee like normal. Add no more than 1 tsp of the creme de menthe (any more than that and your coffee will turn a green that’s not so photogenic), sugar to your preference and 1/4 cup of half and half. Pour into a mason jar partially filled with crushed ice, top with whipped cream and a sprig of mint and call it a day.

Or, if you’re really wanting to jump in on the St. Patrick’s Day fun grab a striped straw and pat yourself on the back that you saved the day.

And if you can’t find anything at all to wear green on this fine and festive occasion, just keep your St. Patrick’s Day iced mint coffee on hand at all times.

Why, oh why is it only the beginning of the month yet I feel so far behind? We haven’t even begun to shop. I picked up a few things at Hollydays a couple of months ago, but other than that I’ve gotten nothing accomplished. In fact, just last night, Brian and I were walking the dogs and I said “we have to get the Christmas presents built for the porch this weekend or we’re going to run out of time to enjoy them”.

That’s right.

My porch, the porch that I specifically requested in the building of our home so that I could decorate it for the holidays….is not done. I’d call it 50% decorated. And 50% decorated lands you on the neighborhood naughty list and no way are you winning the award for best decorated.

Sigh.

A while back, the Sales & Marketing Chairman for our River Road Recipes committee and I (this year I sat as assistant chairman and next year I’ll be moving up to chair- hooray!) set out to create a holiday feast using only recipes contained within the 4 River Road Recipes cookbooks from the Baton Rouge Junior League in which we serve.

Last week, our local magazine inRegister featured a lovely article highlighting our photo shoot, recipes and the most delicious photos from the talented Kaela Rodehorst. If you’re not local, you can read what we had to say about holiday hostessing here: Feast for the Eyes. And if you’re a member of the Baton Rouge Junior League, you’ll spot some of these same photos on the cover of the December newsletter hitting mailboxes any day now.

I’ll be sharing more of the holiday decor photos and a few recipes here and there right here on the blog and some insight into why we chose what we chose. With 4 cookbooks filled to the brim with time tested recipes, the task was actually a little more daunting than you would think!

When it came to selecting a holiday cocktail though, I wanted something with some color, or something we could garnish to bring in some holiday red or green.

Anything peppermint was too expected. Eggnog? The same. Expected.

The Magnolia Mound Punch found in River Road Recipes II, though, couldn’t be easier and rather than serving it punch bowl style, I elected to serve it individually as cocktails allowing the strawberries to take center stage.

I recently partnered with Nestle on behalf of Collective Bias, Inc. and its advertiser, however all opinions are my own. #CollectiveBias #Feast4All

I think THE most exciting thing about Fall is the surge of holiday fragrances that take over our lives. I look forward to pumpkineverything all year long. Pumpkin scented candles, pumpkin pie, pumpkin lattes….And its funny, because it’s not like you can only have a Pumpkin Pie Latte in the Fall yet, for me, I only crave it once the leaves start dropping.

Recently, I discovered the Nestle Coffee- Mate Liquid Creamer in the Pumpkin Spice flavor. I was rounding the corner at WalMart headed to the freezer section and BOOM. There it was.

I am not fibbing when I say that it whispered my name and dared me not to toss it into my buggy.

I ran home and immediately began experimenting with making the most delightful Homemade Pumpkin Pie Latte.

(I snapped a quick photo so you can see what to look for the next time you’re shopping)

It took a couple of tries, but I have concocted the most fabulous, most delicious, Homemade Pumpkin Pie latte that ever existed.

The sweetness of a pumpkin pie in drinkable form that can double as a breakfast addition OR an afternoon sweet treat?

Oh, yes please!

The Nestle Coffee-Mate Pumpkin Spice creamer combined with the Nescafe Taster’s Choice House Blend Coffee is probably delicious on its own, but if you want a truly decadent treat then you need to try out the Pumpkin Pie Latte.

Once you’ve made one for yourself, you’ll be avoiding the drive through pricey lattes from here on out.

½ c milk (whole will froth easier, but I tested with 2% and it worked fine)

1 c. Coffee Mate Pumpkin Spice creamer

1 c. strong brewed coffee

Instructions

Add the pumpkin spice syrup and spices into a small saucepan over medium heat. Whisk in the sugar, vanilla extract, milk, and creamer. Warm gently over medium heat, watching carefully to make sure it doesn't boil over. Continue to bring the milk mixture to a boil until thick and frothy.

Make the coffee and divide between two mugs (1/2 c. each). Add the frothed milk.

Top with whipped cream and a sprinkle of pumpkin pie spice. Serve immediately.

3.2.2807

Now a normal person would’ve stopped right there.

But not me. I’m not normal. I decided to take it a step further and researched making my own Pumpkin Pie Spice.

Because you know what else the Fall season brings with it?

Gift giving.

And there’s nothing more personal than giving gifts that are homemade.

Toss some glass mugs into a basket with a tea towel, a container of Homemade Pumpkin Pie Spice, and some cinnamon sticks and you’ve just made someone’s day. And if you leave it on my doorstep I promise we will be the best of friends.

(wink wink)

To make your own Pumpkin Pie Spice, you’ll need the following:

I found the empty glass jars at World Market and recipe here. To fill the jars, however, you’ll need to double their recipe so I’ve included those amounts for you.

I did not have the Black Vodka but after 3 stops looking for it, I gave up.

Note: If you get lazy the way I did and NOT locate actual Black Vodka and choose to color your vodka black, your mouth WILL turn black after consumption of this cocktail. You’ve been warned.

Add your ice and simply fill your glass halfway with orange juice. Then, very slowly pour the vodka on top. It takes very little and you want to be careful you don’t pour it forcefully, otherwise it won’t layer and you’ll have a hot black mess.

If you look at the glass on the right, I added too much vodka and its not even. That person needed a little extra to get through the day.

Garnish with a mini orange wedge and pop a straw in it and you’re done.

Call up the ladies and pull out your Ghoul’s Night Out napkins (Home Goods) and drown out all those ghosts and goblins.

Ok, so maybe don’t “drown” them out, maybe they’re your own kids, but at least have yourself some relaxing time while the kids go crazy on sugar.

With the neighborhood ghosts and goblins preparing to descend upon your doorstep in a couple of weeks, it’s time to share my Halloween Porch Party & Trick or Treat stand with you.

It was featured on the Wayfair website yesterday (so excited) but I wanted to share more details and photos than what their small space/post could provide.

I’m not sure if I’m most excited about the ghosts and goblins, or the fact that this year I have a porch in which to watch all the ghosts and goblins.

In previous years our neighborhood was anti-trick or treaters. It was comprised mostly of older couples who turned off their lights and pretended they weren’t home. And then there was us, nestled in all the darkness with a decorated front patio (no porch to do anything great with) and color coordinated treats. Treats that mostly got consumed by my husband and I because if we got 5 trick or treaters that was about all we got. And we did get a trick or treater, we handed over so much candy that we got strange looks by the parents.

This year, we’re settled into the new house and I’m hoping I’ll have a better story following this year’s Halloween’s festivities.

I made the ruffled, monogrammed pillow last year and it’s always fun to forget what you have from year to year.

I was planning on having to make some pillows for the Halloween porch bench, but opened the box and was delightfully surprised…and relieved.

No need to spend time making pillows if you already have some!

The vintage ladder was a new addition.

I purchased it while out antique shopping with the intent of putting it on the back porch to use for small plants or an herb garden.

It was a worn ugly gray color.

So I chalk painted it and called it good.

When I was thinking about snacks it dawned on me to move it to the front and use it for non-traditional, non-candy snacks.

Hence the Trick or Treat Snack Stand was born.

Glass containers filled with Chee-tos and Cheese Nips (because they’re orange) and plastic scoops allow for kiddos to fill treat bags with a snack to get them through their trick or treat hunger without having to fill up on candy alone.

And you’d be amazed what a little bit of Halloween ribbon on an inexpensive plastic scoop will do for your Cheetos.

Of course, it’s not Halloween without candy so I put out some of that too. I find that if you use treat bags, it helps with portion control. It keeps the shy kids from only taking just one piece and the greedy goats from grabbing two handfuls.

I simply put them in my monogrammed tub and take control of handing out 1 bag per kid.

I also elected to have some cocktails on hand for the adults, and I’m 99.9 % sure that I’ll be receiving the award for having the most hospitable Trick or Treat amenities. Not that we have an award or anything, but if we did, I’m betting my name would be on it.

These cocktails couldn’t be easier and the fact that they’re two-toned and orange mean that they need to be included into your plans, because well…they match.

Rim them with black sanding sugar and you’ve created a lovely and festive cocktail with minimum effort. I was out of sugar, but I’m betting it would’ve looked really good if I had some!

Primary Sidebar

CLICK THE MIXER TO LEARN MORE:

Hi, I'm Aimee. Southern born and raised, a self proclaimed accidental entrepreneur with a penchant for porches and sweet hospitality. I'm a two time cookbook author, recipe developer and award winning cookie creator making my home in the deep South with husband, Brian and a gaggle of Cavalier King Charles Spaniels. WELCOME to my online front porch, please enjoy your stay.